Winery Martin TeschLangenlonsheimer Karthäuser Riesling Beerenauslese
Sweet wine
This wine generally goes well with pork, poultry or shellfish.
Wine flavors and olphactive analysis
On the nose the Langenlonsheimer Karthäuser Riesling Beerenauslese of Winery Martin Tesch in the region of Nahe often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Langenlonsheimer Karthäuser Riesling Beerenauslese
Pairings that work perfectly with Langenlonsheimer Karthäuser Riesling Beerenauslese
Original food and wine pairings with Langenlonsheimer Karthäuser Riesling Beerenauslese
The Langenlonsheimer Karthäuser Riesling Beerenauslese of Winery Martin Tesch matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of beef stew, marinated mussels with parsley or traditional hungarian goulash.
Details and technical informations about Winery Martin Tesch's Langenlonsheimer Karthäuser Riesling Beerenauslese.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Langenlonsheimer Karthäuser Riesling Beerenauslese from Winery Martin Tesch are 0, 2012
Informations about the Winery Martin Tesch
The Winery Martin Tesch is one of of the world's great estates. It offers 44 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
